进行这项研究是为了评估含有游离(CEO)或包封的孜然精油(CNE)与吸氧剂(OA)包装的黄芪胶-几丁质纳米纤维(TG-CNF)膜在冷藏过程中对即煮(RTC)火鸡胸肉汉堡的保质期的影响。实验组以OA和TG-CNF为单一处理,TG-CNF+首席执行官,TG-CNF+CNE,和TG-CNF+OA作为二元治疗,TG-CNF+CEO+OA和TG-CNF+CNE+OA作为三元治疗,和控制。将样品在3°C下储存20天,并分析微生物,物理化学,和感官属性。二元治疗,与单一治疗相比,和三元治疗,与二元治疗相比,在管理微生物生长方面表现出增强的有效性,阻碍物理化学改变,和减缓感官改变。在第20天,TG-CNF+CNE+OA组被确定为抑制总嗜温细菌(TMB)生长的最有效组,总嗜冷细菌(TSB),和大肠杆菌(最终计数为4.8、4.16和≤1logCFU/g,分别),TG-CNF+CNE+OA和TG-CNF+CEO+OA组被认为是抑制乳酸菌(LAB)最有效的组(终计数分别为4.71和5.15logCFU/g,分别)。此外,TG-CNF+CNE+OA治疗被证明是减少总挥发性氮(TVN)(最终水平为19.2mgN/100g)和硫代巴比妥酸反应性物质(TBARS)(最终水平为0.119mg丙二醛(MDA)/kg)的最有效组。TG-CNFCNEOA和TG-CNFCEOOA是延迟蒸煮损失率(最终值分别为23.3%和24.6%)和pH值(最终值分别为7.01和6.99)的最有效组。对照和TG-CNF样品的保质期为4天,在OA和TG-CNF+OA中8天,在TG-CNF+CEO工作12天,16天TG-CNF+CNE和TG-CNF+CEO+OA,和在TG-CNF+CNE+OA中至少20天。因此,将TG-CNFCNE与OA包装一起加入成为一种高效的活性包装方法,可在冷藏过程中保存RTC火鸡乳房汉堡。
This research was undertaken to assess the effect of tragacanth gum-chitin nanofiber (TG-CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf-life of ready-to-cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG-CNF as single treatments, TG-CNF + CEO, TG-CNF + CNE, and TG-CNF + OA as binary treatments, TG-CNF + CEO + OA and TG-CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG-CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG-CNF + CNE + OA and TG-CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG-CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG-CNF + CNE + OA and TG-CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample\'s shelf-life was 4 days in control and TG-CNF, 8 days in OA and TG-CNF + OA, 12 days in TG-CNF + CEO, 16 days in TG-CNF + CNE and TG-CNF + CEO + OA, and at least 20 days in TG-CNF + CNE + OA. As a result, the incorporation of TG-CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage.